Cranberry and Apricot Pie Recipes in Old Colt Cookbook
A vintage cooking segment provides detailed pie crust techniques for decorative tops and braids, followed by two fruit pie recipes. The Cranberry Chiffon Pie directs gelatin batter with cranberry and lemon notes, while the Apricot Prune Pie blends dried apricots and prunes with fruit juices, sugar, and butter.
Pie Crust Instructions For Nine Inch Pie Dish
Simple recipe notes describe adjusting a top crust and baking in a hot oven at 425 degrees for 35 to 40 minutes until browned. Yields one nine inch pie. Distributed by United Feature Syndicate Inc.
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